Pumpkin Pudding

At a glance

What stands out: You only need 4 ingredients to make this pumpkin pudding recipe! This creamy semi-from-scratch pudding is a straightforward fall dessert or sweet snack for kids and adults alike. It tastes like pumpkin pie!

How long it takes: 5 minutes
Equipment you’ll need: mixing bowl, whisk
Servings: 4 (but it’s straightforward to mix a double batch)

Speedy From-scratch Pumpkin Pudding

Is it ever too early for pumpkin recipes? We think not. Fall is just around the corner. That means pumpkins, the smell of falling leaves, the slight chill in the air, sweaters, crisp red apples, and pumpkin poke cake. We're even ready for football season!

This straightforward pumpkin pudding recipe is a speedy from-scratch treat to ease us into the colder months. Topped with whipped cream and crunchy pepitas, this pumpkin pudding is sure to satisfy any sweet tooth and a craving for cozy spice.

Pumpkin pie flavor. This pumpkin pudding tastes a bit like a freshly baked pumpkin pie. You can even use this silky pudding as a dip for graham crackers, cookies, and more. Keep reading for more serving suggestions.

Just 4 ingredients. That’s right, there are only four ingredients in this straightforward pumpkin pudding. Really, it’s jazzed-up instant pudding (but that can be our little secret). It’s full of fall flavor and extra creamy.

Speedy to make. Whip up a batch of pumpkin pudding in five minutes, and then all it takes is a bit of time for it to chill in the fridge before serving. It’s reliable for a last minute dessert idea.

Kid-friendly. If your family loves pumpkin as much as ours does, they’re going to gobble down this pudding! It makes a straightforward light dessert or snack, reliable for school lunches. Adding canned pumpkin also makes the pudding more nutritious. Pumpkin is packed with vitamins, antioxidants, minerals, and fiber.

What goes in

• Instant Vanilla Pudding: Be sure you buy instant pudding and not the kind that needs to be cooked. We haven’t tested it with sugar-free pudding but we're sure it would work the same.
• Canned Pumpkin Purée: Look for 100% pure canned pumpkin, not the canned pumpkin pie filling that already has spices and sugar added.
• Pumpkin Pie Spice: This is a pre-mixed blend of spices made from cinnamon, nutmeg, ginger, allspice, and cloves. We usually make our own from-scratch pumpkin pie spice and keep it in the pantry. You can buy a mix at the store, too. Pumpkin pie spice is what makes plain ol’ pumpkin taste like rich pumpkin pie.
• Milk: Pretty much any type of milk works, dairy or non-dairy.

How it comes together

This pumpkin pudding is a 2-step recipe that’s ready for the fridge in minutes:

Combine the ingredients. Whisk all the ingredients together in a large bowl. A bowl with a pouring spout works well because it’s easier to pour the pudding into dessert bowls afterward.

Chill. Pour the pudding into cute serving dishes and chill for an hour (if you can wait that long).

Tips for Success

This pudding recipe is just about failproof but you can follow these final tips for a standby results:

Be sure to use plain canned pumpkin. Canned pumpkin puree is made from 100% pure pumpkin without any additives. Pumpkin pie filling, also sold in cans, contains add-ins like sugar, thickeners, and spices. As a result, using pumpkin pie filling in this recipe will impact the texture and cause the pudding to turn out overly sweet. Stick with real pumpkin puree!

No pumpkin pie spice? No problem. Substitute ¾ teaspoon cinnamon and ¼ teaspoon nutmeg in place of pumpkin spice in the recipe.

Leftover Canned Pumpkin

This recipe calls for a half cup of canned pumpkin purée so you’ll have some leftover from a 15 oz. can. Use it to make pumpkin pie dip. It can also be stirred into oatmeal or smoothies. Canned pumpkin freezes well, too. Freeze it in ½ cup freezer containers or bags so you have it on hand to make more pumpkin pudding.

Ways to change it

This simple yet tasty pumpkin pudding leaves loads of room for straightforward variations. Here are some ideas to try:

• Substitute another flavor of pudding for the vanilla. Try cheesecake or butterscotch-flavored instant pudding. You can also use pumpkin spice-flavored pudding and omit the pumpkin pie spice in the recipe.
• Make pudding snacks. Pour the pudding into snack-sized containers and add them to lunchboxes.
• Use from-scratch pudding. Rather have pudding that doesn’t come from a box? If you have time, try from-scratch vanilla pudding or chocolate pudding as the base for this pumpkin pudding recipe.
• Turn it into pumpkin pie. Pour this pumpkin pudding into a pre-made pie shell, either pastry or graham cracker, and chill for a straightforward no-bake pumpkin pie. How straightforward is that! It’s reliable for Thanksgiving. (If you’re looking for a classic baked pumpkin pie, be sure to try our from-scratch pumpkin pie recipe.)

Ways to Serve Pumpkin Pudding

Make it fancy: Garnish this dessert with pepitas (pumpkin seeds), or any toppings you’d like. Toasted pepitas with brown sugar and pumpkin pie spice sprinkled over this pumpkin pudding is extra tasty. A dollop of from-scratch whipped cream with a dash of extra pumpkin spice, or a sprinkle of granola makes a good garnish, too.

Just for kids (and kids at heart): Serve this pudding with a side of plain graham crackers or Teddy Grahams for dipping. From-scratch oatmeal raisin cookies are reliable for dunking, too.

How to Store

Refrigerate: Pumpkin pudding will keep in the fridge for 2 to 3 days. Cover the dishes or any leftovers tightly with plastic wrap.

Freezer: Technically, you can freeze this pudding for longer-term storage. Keep in mind that the taste and texture may change upon thawing. Store the pumpkin pudding airtight and freeze it for up to 2 months. Defrost in the fridge before serving.

• Yield: 4 servings
• Prep: 5 minutes
• Total: 1 hour 5 minutes

Ingredients

• ½ cup pumpkin purée (plain canned pumpkin)
• 1 teaspoon pumpkin pie spice
• 1 cup milk
• 1 package (3.4 oz.) instant vanilla pudding (be sure it's the instant pudding, not the kind you have to cook)
• optional: whipped cream and/or pepitas for topping
• optional: graham crackers for dipping

Method

1. In a medium-large bowl, whisk together pumpkin purée, pumpkin pie spice, milk, and instant pudding. Whisk until there are no lumps. Pour into individual dessert dishes. Makes 4 half-cup servings.
2. Chill for about an hour or until firm.
3. Garnish with pepitas and/or whipped cream. It tastes great scooped up on a graham cracker as well!

Notes

Use plain canned pumpkin, not pumpkin pie filling.

Any type of milk can be used, including non-dairy.

For lunchbox treats, pour the pudding into snack-sized containers and refrigerate.

If you don’t happen to have pumpkin pie spice, either make your own blend (it’s straightforward!) or substitute ¾ teaspoon cinnamon and ¼ teaspoon nutmeg.